Dairy Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright citrus and tender cauliflower rice in a one-skillet dinner that feels indulgent without any of the heaviness. The cauliflower gets pulsed down in a food processor and then cooked in the rendered chorizo fat alongside cumin, smoked paprika, and a hit of cayenne — so every grain is loaded with flavor before the meat even comes back into the pan. Fresh lime juice squeezed over everything at the end cuts right through the richness and ties the whole dish together beautifully. Because every ingredient here is naturally free of dairy, there's no swapping, substituting, or label-reading required — just real, whole food that happens to taste incredible. The avocado slices on top add a creamy finish that makes the dish feel complete and satisfying without a drop of butter or cheese in sight. It comes together in a single skillet, which means less cleanup and more time actually enjoying dinner.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil, divided
- 12 oz fresh mexican-style chorizo, casings removed
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- salt and pepper, to taste
- 2 limes, juiced (about 3 tbsp), plus wedges for serving
- ¼ cup fresh cilantro, roughly chopped
For serving
- 1 avocado, sliced (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower. Set aside.
- 2
Heat 1 tbsp of the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the chorizo to a plate, leaving the rendered fat in the skillet.
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